Herbal Punch Bowl Wreath
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Assorted sprigs of well-conditioned, fresh herbs around the punch bowl make
a great decoration for a party buffet. To assemble the wreath, cut four to six inch pieces of bright green curled parsley, oregano, soft aromatic sweet Annie, all kinds of basils, ferny southernwood, lemon balm, mints of all kinds, rosemary and scented geraniums. Clip a goodly assortment, toss them in warm water in your sink to freshen them, condition them in a dish pan full of water to which a floral preservative has been added and drain them. Pop the entire bunch into a large plastic bag and keep it under refrigeration until needed. Shortly before serving the punch just scatter the herbs around the punch bowls or cake plate. Thus prepared, your fresh herbs will last through a long party without water. |



